Kneaders Recipe Rosemary Focaccia Bread Recipe (2024)

FAQs

How do you keep rosemary from burning on focaccia? ›

You NEED Olive Oil

Whatever topping you choose, mix it first with a generous amount of olive oil, else things like herbs and garlic will dry out on top and turn to ASH (not great).

Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too! See FAQ for using only AP flour in the recipe if that is what you have. Yeast - I used instant yeast in this recipe.

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

Not enough water: This can leave you with dense, dry focaccia. For accuracy, measure out your ingredients using weight instead of cups to ensure you have the right ratio of ingredients. 2. Not proved enough: Depending on the temperature, focaccia dough can take anywhere between 1-3 hours to proof.

Ensure that it will be coated evenly with oil or water used in your recipe to prevent it from burning.

Can you overproof focaccia dough? You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.

Add roasted garlic and rosemary: Before the final dimpling dot the top of the dough with roasted garlic cloves and rosemary. Season it with another drizzle of olive oil and flaky sea salt. Bake the focaccia: It only takes about 20-30 minutes for focaccia to cook.

A moderate consumption of focaccia bread can be healthy. It is because complex carbs in focaccia offer the body energy slowly and help control blood sugar levels. In addition, it gains an advantage if it contains whole wheat flour. It is also rich in vitamin, mineral, and fibre content.

Thick or thin? The thickness of a focaccia can vary, too, but an authentic focaccia genovese should be rather thin, even if it needn't be quite as thin as my version presented here. So many non-Italian renditions of “focaccia” are more like bread in their thickness.

Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well.

Should you punch down focaccia dough? ›

Advertisem*nt: After the first rise, many recipes call for the baker to deflate — or "punch down" — the dough. It's an important step: When the dough is punched down, the yeast cells are redistributed. They form a closer bond with the moisture and sugar, which aids fermentation and improves the second rise.

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

So a brown rosemary may also indirectly be the result of a lack of nutrients. If indeed the case of browning is related to overwatering, the result is that the root system shrinks, leading to brown foliage. Underwatering can also cause brown foliage.

Drying rosemary in the oven is the quickest and 'next best option' to using a dehydrator when you want to dry herbs quickly. Tough oven-drying rosemary is quick, though, it does run the risk of 'burning' the herbs – so it should be done with caution.

turn the oven off and let the herbs dry inside while the heat slowly dissipates. This method ensures the delicate leaves won't burn.